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Here’s a simple and delicious recipe for Vegetarian Mushroom Stroganoff:

Ingredients:

1 pound (450g) wide egg noodles
3 tablespoons butter, divided
1 small white onion, thinly sliced
4 cloves garlic, minced
1 pound (450g) baby bella mushrooms, sliced
1/2 cup dry white wine (optional)
1.5 cups vegetable broth
1 tablespoon Worcestershire sauce (ensure it’s vegetarian)
3 tablespoons all-purpose flour
3 small sprigs of fresh thyme (or 1/4 teaspoon dried thyme)
1/2 cup plain Greek yogurt or light sour cream
Salt and freshly ground black pepper, to taste
Optional toppings: freshly grated Parmesan cheese, chopped fresh parsley
Instructions:

Cook the Noodles:

Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.
Sauté the Onions and Mushrooms:

In a large sauté pan, melt 2 tablespoons of butter over medium heat. Add the sliced onion and cook until translucent.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Add the sliced mushrooms and cook until they release their moisture and become tender, about 5-7 minutes.
Deglaze the Pan:

If using, pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer until the wine reduces by half.
Prepare the Sauce:

Sprinkle the flour over the mushroom mixture and stir well to combine. This will help thicken the sauce.
Slowly pour in the vegetable broth while continuously stirring to prevent lumps.
Add the Worcestershire sauce and thyme. Bring the mixture to a simmer and let it cook for a few minutes until the sauce thickens.
Finish the Sauce:

Remove the pan from heat and let it cool slightly. Stir in the Greek yogurt or sour cream until the sauce is creamy and well combined. Season with salt and freshly ground black pepper to taste.
Combine and Serve:

Add the cooked egg noodles to the sauce and toss to coat evenly.
Serve hot, garnished with freshly grated Parmesan cheese and chopped fresh parsley if desired.
This recipe is inspired by the Mushroom Stroganoff from Gimme Some Oven.